Brush
the base of a pan with olive oil.Cook
garlic and onion until soft.Add tomato,
zucchini, capsicum, tomato paste, basil and eggplant.Cook over low heat for approximately 20
minutes or until tender.Meanwhile
sprinkle fish with lemon juice.Grill
for 3 minutes each side. Serve with jacket potatoes. Stir Parmesan cheese
through ratatouille vegetables just before serving.Serve fish with ratatouille and jacket
potatoes.